Homemade Branston Pickle

Description
Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses.



Ingredients

 * 16 ounces carrots
 * 16 ounces medium swede (rutabaga)
 * 6 cloves garlic
 * 9 ounces dates
 * 16 ounces cauliflower
 * 2 jars pearl onions
 * 3 apples
 * 15 ounces sweet gherkins
 * 1 lb dark brown sugar
 * 1½ teaspoons salt
 * 3 fluid ounces lemon juice
 * 20 fluid ounces malt vinegar
 * 2 tablespoon worcestershire sauce
 * 4 teaspoons mustard seeds
 * 3 teaspoons ground allspice
 * 1 teaspoon cayenne pepper (optional)
 * ½ bottle browning sauce, for colouring

Directions

 * 1) Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
 * 2) Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
 * 3) Simmer until the swede is cooked through but still firm (about 11⁄2 to 2 hours).
 * 4) Then add the liquid colouring until the colour is dark brown.
 * 5) Spoon into warm sterilized jars and seal.
 * 6) Leave for at least 3 weeks to let the flavours mature.